Coconut Shrimp

This recipe from Cooking Light did not disappoint.  Hubs was a little nervous because he felt like it was “an experiment,” but I told him that’s how you become a good cook!  My mom and brother came over for dinner and they loved it, too.  I will definitely make it again.

Coconut Shrimp

Cooking Light

28 large shrimp (about 1 1/2 pounds), peeled, cleaned and deveined
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

-Preheat oven to 400°.
-Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.
-Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes).
-Place coconut in a shallow dish.
-Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers.
-Place shrimp on a baking sheet coated with cooking spray.
-Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut.
-Lightly coat shrimp with cooking spray.
-Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Coconut Rice
Cooking Light

1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

-Combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once.
-Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
-Remove from heat; cover and let stand 10 minutes.
-Fluff with a fork; serve immediately.


3 Responses to “Coconut Shrimp”

  1. 1 Alanna March 12, 2008 at 10:08 pm

    This is Mike and I’s favorite shrimp recipe!!!

  2. 2 CB March 13, 2008 at 1:24 am

    Mmmm… I lurve me some coconut shrimp. I definitely wanna try this! Thanks for sharing!

  3. 3 katie102006 March 13, 2008 at 11:48 am

    That coconut shrimp looks awesome!!

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